Afterburner Bean Dip
From mrcooksalot 13 years ago
- 1 hr to make
- Serves 16-20
The end result of this dip will have you bringing no leftovers home from the party.
Ingredients
- 8 - 12oz cans of frijoles pinto, I use Bush's shopping list
- 1 - 16 oz block of Sharp Cheddar shopping list
- 1 - 16 oz block of pepper Jack cheese shopping list
- 2 tbsp of canned pimientos shopping list
- 2 finely chopped jalapeno peppers shopping list
- 3 garlic cloves minced shopping list
- 8 fire roasted and peeled hatch green chili's, diced shopping list
- salt and pepper to taste shopping list
- Garnish with any or all of your choice cilantro, romaine lettuce, sliced black olives, roasted, chopped green onion and diced roma tomatoes. shopping list
How to make it
- In a large stock pot or crock pot add drained beans to med heat for 5 min then with a potato masher crush the beans until desired texture is reached.
- Turn heat to med-low until all ingrediants have been added
- Add sliced or grated cheese to the beans stirring occasionally
- Add remaining peppers ,chili's, and garlic, salt and pepper to taste.
- for remaining 1/2 hr place stove temp on low, as to not burn the beans.
People Who Like This Dish 5
- sharebear1 Coon Rapids, MN
- clbacon Birmingham, AL
- db3521 Nowhere, Us
- chefpics Nowhere, Us
- mrcooksalot Denver, U.S.A.
- Show up here?Review or Bookmark it! ✔
The Groups
- Not added to any groups yet!
Reviews & Comments 2
-
All Comments
-
Your Comments